Coconut Pecan Snowball Cookies
These tender, crumbly butter cookies are studded with coconut and pecans and rolled in powdered sugar until they look like little snowballs. The dough has no eggs and comes together in minutes. They are a holiday favorite for cookie exchanges, gift boxes and Christmas trays.
Preparation Steps
Heat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
Beat the butter and 1/2 cup of powdered sugar together until pale and fluffy, about 2 minutes. Mix in the vanilla.
Add the flour and salt and mix on low just until a soft dough forms. Stir in the coconut and the pecans, if using.
Roll the dough into 1-inch (2.5 cm) balls and set them about 1 inch apart on the baking sheet.
Bake for 10 to 12 minutes, until the bottoms are lightly golden and the tops are set but still pale.
Cool the cookies on the sheet for 5 minutes, then gently roll them in the remaining powdered sugar while still warm.
Let them cool completely on a rack, then roll them in powdered sugar a second time for a thick, snowy coating.
Tips & Variations
- Chill the dough for 20 minutes if it feels too soft to roll; the cookies will hold their round shape better.
- Swap the pecans for walnuts or almonds, or leave out the nuts entirely for a nut-free version.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
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